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- Bola Tempe Kelapa - tempe balls with coconut
- Ayam Masak Bugis - chicken in creamy coconutsauce
- Nangka Masak Kuning - yellow stewed nangka
- Tumis Mayosi Sawi Asin - stir-fry of bean sprouts and salted cabbage
- Ame Kumute - eggs in sauce
- Sayur Bening Labu Air - stewed long melon with spinach
- Gulai Bagar - lamb in a poppy seed curry
Tum Kerang Belimbing Wuluh - Mussels in light sour sauce
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Tum Kerang Belimbing Wuluh
Mussels in light sour sauce
Bahan-bahan:
Ingredients:
3250 gr of mussels, without shell
5 belimbing wuluh (star fruit)
3 salam leaves
1 tsp salt
1/2 tsp of palm sugar
8 banana leaf
Biteng/toothpicks
Haluskan:
Bumbu;
1 tsp trassi
1 cm laos
1 sereh / lemongrass
8 shallots
5 cloves of garlic
2 red lomboks
2 cm kencur
Cara Membuat:
preparation:
Pound or grind the ingredients for the bumbu into a paste. Cut the belimbing into thin slices. Then mix all the ingredients into a smooth mass.
Divide the mass into 8 servings and pack each serving into banana leaf and close the package with biteng. Then steam the packages for 30 minutes until done. 
Mussels in light sour sauce
Bahan-bahan:
Ingredients:
3250 gr of mussels, without shell
5 belimbing wuluh (star fruit)
3 salam leaves
1 tsp salt
1/2 tsp of palm sugar
8 banana leaf
Biteng/toothpicks
Haluskan:
Bumbu;
1 tsp trassi
1 cm laos
1 sereh / lemongrass
8 shallots
5 cloves of garlic
2 red lomboks
2 cm kencur
Cara Membuat:
preparation:
Pound or grind the ingredients for the bumbu into a paste. Cut the belimbing into thin slices. Then mix all the ingredients into a smooth mass.
Divide the mass into 8 servings and pack each serving into banana leaf and close the package with biteng. Then steam the packages for 30 minutes until done.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
